A classic dessert that was tailor-made to honor Australian Soprano Nellie Melba, Peach Melba was first created in 1892 by French Chef Auguste Escoffier at the Savoy Hotel, chiefly for the occasion. A sweet rupture that this dessert is, Peach Melba combines two sinful fruits, peach, as is clear from the name and raspberry in a sauce form, and is served over a bed of pure vanilla ice cream! Oh my, oh us!
So what does the whole thing include? The fancy Peach Melba? Well, it includes an assembly of peach that is halved, poached, skinned and then sliced and sprinkled with sugar, served over a bed of pure vanilla ice cream and sprinkled with raspberry sauce. Okay, before we salivate, here we go!
Peach Melba: A Sweet Rupture
- Peach: 2, halved
- Vanilla ice cream
- Raspberry: A cup
- Powdered sugar: A cup of
- Water: A cup of
- Granulated Sugar: ½ cup
- In a pan boil water and dissolve granulated sugar to make a light sugar syrup. Cut the peaches to halves, deseed them and place them seed side in the sugar syrup. After about 5 minutes, flip and dunk the skin side in the sugar syrup and let it boil for about 10 minutes. Take out and cool.
- In a blender, blend raspberry, half of granulated sugar and about 2 tbsp of water to a smooth paste. Strain the juice through a strainer and keep aside.
- Skin the cooled peaches and let it rest.
- In a serving bowl, put vanilla ice cream as base, top it with halved peach and drizzle with raspberry sauce.
- Your Peach melba is ready!
- Bon appétit!